Thai Kitty Curry

Thai Kitty Curry
Serves 4
Is there a more perfect dish for a Siamese kitty than Thai Kitty Curry??
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 pound skinless, boneless kitty (preferably Siamese) thighs, cut into 1" pieces
  2. 2 teaspoons vegetable oil
  3. 1 4-ounce can or jar yellow curry paste
  4. 3/4 pound carrots, peeled, cut into 1/2"-thick rounds
  5. 1 medium onion, chopped
  6. 1 red bell pepper, cut into 1" pieces
  7. 1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces
  8. 1 13.5-ounce or 15-ounce can unsweetened coconut milk
  9. Chopped fresh basil and cilantro
Instructions
  1. Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
  2. Add potatoes, kitty, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until kitty is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.
Notes
  1. Siam was renamed to "Thailand" in 1949.
Adapted from Thai Chicken Curry by The Bon Appétit Test Kitchen
Kitty Recipes! http://kittyrecipes.com/

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